Healthy Little Vittles

Alright friends, I’m throwing a virtual pizza party and you’re invited! So stop what you’re doing and join in on the fun as I take you through my latest and perhaps greatest culinary creation! Maybe it’s because I love pizza so much, or maybe it’s just THAT darn good. I do have to warn you, it does take a little longer than 30 minutes to make, BUT it’s worth every extra minute.

So, here’s how it all started. I had this idea in my head for quite some time. I went out and bought a ton of sweet potatoes, like giant ones! And then they proceeded to sit on my kitchen island for a while. Good thing is, they don’t go bad very quickly. I had lost my inspiration for some reason. Then Friday night rolled around, and I was trying to figure out what the heck to make- staring in my (pretty bare) fridge. When I took out what ingredients I had- they just so happened to align right with this recipe that had been brewing in my brain. Thanks pizza gods! So I set out to create what I hoped wouldn’t be a recipe fail because I do have those sometimes, and in fact- it was quite the opposite!

This crust is so dang delicious I’m now thinking about how many ways I can use it. Yes, it’s that good. The “sauce” is an easy kale pesto topped with vegan parmesan cheese- which if you know anything about me, it’s that I put that stuff on everything. I coated some chickpeas in tandoori masala and crisped them up in the oven. Roasted some red onion drizzled in olive oil and sprinkled with salt to get them all nice and caramelized and sweet. Lastly, I topped the pizza with fresh kale leaves, avocado, and fresh cilantro! Are you drooling yet? Because I am. Again. In other good news, the dough/crust recipe is enough to make two medium sized pizzas! So you could either make two and eat them both, which you just might! Or you could freeze one for later, cutting the recipe time down for next time significantly! Alright, I’m not messin’ around anymore- let’s get this party started!

As always, I love to see your creations! If you make this, take a photo and tag me on social media! Include #vittlemethis and @healthylittlevittles in your caption!

Vegan Parmesan Cheese

Instructions

Peel and dice your sweet potatoes into large chunks. Place on a baking sheet and drizzle with olive oil. Bake for 25-35 minutes until they are soft, flipping halfway through

While those are baking, make your parmesan cheese by blending all ingredients together in your food processor or blender. Empty into a glass container and store in the fridge (after you use it to top your pizza)

**NOTE: I recommend doubling or tripling this recipe and storing it in your fridge because you will become addicted 🙂

In the same food processor/blender you used to make your cheese, make your kale pesto by blending all pesto ingredients together until smooth

Make your flax egg by placing 1 tbsp flaxseed meal + 2.5 tbsp water in a small bowl and let it sit to thicken up

MAKE YOUR SWEET POTATO CRUST:

Once the sweet potatoes are soft, add them to your blender or food processor and blend them with all ingredients EXCEPT for the 2 flours until smooth

Scoop out the sweet potato batter into a large bowl, add the flours and stir to make your dough

** If the dough is sticky, add more flour

Spread the dough out onto parchment lined baking sheets or a pizza pan(s) with your hands using more flour to prevent the dough from sticking to your hands

Drizzle and coat the surface of the pizza lightly with olive oil, and place it in the oven to bake for about 30 minutes

**NOTE: if you like crispier crust, turn on the broiler for about 5 minutes to crisp it up, but be careful not to burn it!

While your crust is baking, rinse and drain your chickpeas and set them out onto a paper towel, pat dry. Let them air dry for a few minutes while you make your vegan parmesan cheese

Pour your chickpeas out onto a parchment lined baking sheet and bake for about 15 minutes

Slice your onion into rounds (or however you wish), place onto a baking sheet, drizzle with olive oil and sprinkle lightly with salt, and place in the oven to roast for about 15-20 minutes

PUT YOUR PIZZA TOGETHER

Once your pizza crust is done, spread the kale pesto over top, top with vegan parmesan cheese + red onion + chickpeas (as many as you desire) + fresh kale leaves and put the pizza back in the oven for 5-10 minutes

To finish, top with fresh cilantro leaves + sliced avocado

Notes

** NOTE: The crust recipe will make 2 medium sized pizzas. You can choose to make 2 pizzas OR freeze 1 crust for later use 🙂

HEALTHY LITTLE VITTLES is a food blog created by certified health coach, Gina Fontana, that focuses on gluten-free + vegan + mostly plant-based recipes that take 30 minutes or less to prepare. All eaters welcome, I assure you there is something here for everyone!

Hi, my name is Gina Fontana, certified health coach, whole food lover, health enthusiast, and new mother. I had always hoped one day that I would be able to make a difference in the world and be a part of something big. I didn’t know how, or what that would look like; but as I write this blog today, I can honestly say my life has been changed forever.

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